One Pan Shrimp and Veggies - KNEP - Kentucky Nutrition Education Program


One Pan Shrimp and Veggies

Receta en Español
Servings:5Serving Size:1 cupRecipe Cost:$9.97Cost per Serving:$1.99


  • Nonstick cooking spray
  • 16 ounces frozen uncooked shrimp*, peeled and deveined
  • 2 medium zucchini, halved and sliced
  • 1/2 pound (8 ounces) mushrooms, sliced
  • 1 medium red bell pepper, sliced
  • 4 tablespoons sweet chili sauce
  • 1 tablespoon oil
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon low-sodium soy sauce
  • 3 green onions, chopped (optional)
  • 1/4 cup cilantro, chopped (optional)
  • Brown rice (optional)


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Rinse produce under cool, running water. Follow shrimp’s package instructions for proper thawing.
  3. Preheat oven to 400 degrees F. Spray a 15-by-10-inch baking pan with nonstick spray. Be sure to use a baking pan with a rim.
  4. Place the shrimp, zucchini, mushrooms, and bell pepper on baking pan.
  5. Wash your hands after handling raw shrimp.
  6. Combine chili sauce, oil, lime juice, and soy sauce in a small bowl and pour over the shrimp and vegetables. Use tongs to toss and combine.
  7. Bake 12 to 15 minutes, or until vegetables are tender and shrimp is cooked through and reaches 145 degrees F using a food thermometer. Shrimp will turn pink as it cooks.
  8. Top with green onions and cilantro and serve over brown rice, if desired.
  9. Store leftovers in the refrigerator within 2 hours.
Source: Margie Hernandez, Russell County SNAP-Ed Program Assistant Senior


Using frozen, precooked shrimp (pink in color) may result in shrimp having a dry texture. Frozen, uncooked shrimp (gray in color) is preferred.

290 calories; 14g total fat; 2g saturated fat; 0g trans fat; 135mg cholesterol; 650mg sodium; 22g total carbohydrate; 2g dietary fiber; 10g total sugars; 1g added sugars; 17g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of potassium.